Black Bean Brownies

Black Bean Brownies

Brownies without the guilt!  Beans are undetectable and the kids will love them!  Everything still in moderation.

Black Bean Brownies
Serves: 16
  • 1 cup Raw Almonds, ground
½-3/4 cup raw Sugar (less is more)
  • ¼ cup unsweetened baking Cocoa; 100% Special Dark
1 tsp. Baking Powder
  • 1 tsp. Sea Salt
  • 15 oz can low sodium Black Beans,
  • 2 Eggs
  • 3 tbsp. Olive Oil
  • 2 tsp. Vanilla Extract
  • ⅓ cup Light Vanilla Soy Milk (or milk of choice)
¾ cup Walnuts, chopped
  • ¾ cup Special Dark Chocolate 
  • 1 oz Dark Chocolate Almonds, 
finely chopped
  • Olive Oil Spray
  1. In a small mixing bowl add almonds, sugar, cocoa, baking powder and salt. Toss. Set aside.
  2. In a large mixing bowl add black beans. Mash until smooth. (Or puree in food processor) Add
 eggs and oil. Stir completely. Then add vanilla and soy. Stir well.
  3. Combine dry ingredients slowly into batter. Stir until mixed thoroughly. 
Add walnuts and chocolate chips. Fold together.
  4. Spray oil in the bottom of an 8" x 8" Pyrex dish. Use paper towel to
 cover entire surface/sides. Coat bottom of pan with finely chopped dark
 chocolate almonds. Pour batter into dish and fill evenly.
  5. Bake in 350 degree preheated oven for approx 30 minutes. Use toothpick to 
pierce center. If wet, bake a bit longer. The longer the bake = cake-like. The shorter the bake = more fudgy.
  6. Allow to cool. Cut into 16 squares: 4 rows/columns.
  7. Optional: Sift confectioner sugar on top right before serving for added presentation.


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